Polenta Nests

Name: Polenta Nests
Yield: 10
Ingredients: 1 tablespoon of olive oil; 1 diced onion; 3 1/2 cups of polenta; 2 liters of vegetable broth; White sauce; 1 tablespoon of butter; 1 1/2 tablespoons of wheat flour; 250 ml of warm milk; 1/4 cup of grated Parmesan cheese; Salt and nutmeg to taste; Topping; 150g of mozzarella cheese, grated

1
1 tablespoon of olive oil
2
1 diced onion
3
3 1/2 cups of polenta
4
2 liters of vegetable broth
5
White sauce
6
1 tablespoon of butter
7
1 1/2 tablespoons of wheat flour
8
250 ml of warm milk
9
1/4 cup of grated Parmesan cheese
10
Salt and nutmeg to taste
11
Topping
12
150g of mozzarella cheese, grated

Ingredients

1
1 tablespoon of olive oil
2
1 diced onion
3
3 1/2 cups of polenta
4
2 liters of vegetable broth
5
White sauce
6
1 tablespoon of butter
7
1 1/2 tablespoons of wheat flour
8
250 ml of warm milk
9
1/4 cup of grated Parmesan cheese
10
Salt and nutmeg to taste
11
Topping
12
150g of mozzarella cheese, grated

Directions

1
Heat the olive oil in a saucepan over medium heat until the onion is softened
2
Remove from heat, add polenta and vegetable broth, stirring well
3
Bring to a simmer, whisking constantly
4
Pour into a greased refrigerator dish
5
Let cool completely and use a round cookie cutter with an 8 cm diameter to cut out ten rounds
6
Use a spoon to hollow out the center of each polenta round
7
Set aside
8
White sauce
9
Melt butter in a saucepan over medium heat, whisking constantly until smooth
10
Add flour and whisk until combined, then gradually add warm milk, whisking until smooth
11
Add grated cheese, salt, and nutmeg, whisking until well combined
12
Remove from heat and let cool slightly
13
Assemble the polenta nests by placing them in a greased refrigerator dish and filling each cavity with white sauce
14
Top with mozzarella cheese and bake for 20 minutes
15
Serve immediately